Tuna Tartare Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut the tuna into small, even 1/4-inch dice. Place diced tuna in a chilled bowl and keep refrigerated while preparing other components.

Prep aromatics and avocado

Finely mince red onion until you have 1/4 cup. Thinly slice the green parts of the scallions to make about 2 tablespoons. Dice the avocado into 1/4-inch cubes and immediately toss with 2 teaspoons fresh lime juice to prevent browning; set aside.

Season tuna

To the chilled bowl with diced tuna add 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon toasted sesame seeds, 1/4 teaspoon salt, 1/8 teaspoon black pepper, the minced red onion, and the sliced scallions. Gently fold to combine, taste and adjust seasoning if needed. Keep chilled.

Assemble tartare

If you want a neat presentation, place a 2.5–3 inch ring mold on each serving plate. Spoon half the tuna mixture into the mold and gently press down. Top the tuna with a small layer (about 3–4 tablespoons) of the lime-dressed avocado. Carefully lift the ring mold to reveal the layered tartare. If you prefer, you can mound the tuna and top with avocado without a mold.

In a small bowl combine 1/2 cup mayonnaise, 1 1/2 tablespoons sriracha, 1/2 teaspoon lime juice, 1/2 teaspoon honey, 1/4 teaspoon minced garlic, and 1/8 teaspoon salt. Whisk until smooth and taste — adjust sriracha for heat or honey for sweetness. Transfer to a squeeze bottle or small serving ramekin.

Drizzle or dot the sriracha mayo around or on top of the tartare: for a restaurant look, pipe small rosettes or make thin zigzag lines across the plate.

Sprinkle about 1 teaspoon furikake over the top of each tartare portion for umami and crunch. Reserve remaining furikake to taste.

Arrange 6 prawn crackers artistically around each tartare portion (or serve them in a small bowl alongside). The crackers provide the crisp vehicle for scooping the tartare.

Finish each plate with a few microgreens or cilantro leaves and, if desired, a light extra drizzle of sriracha for added heat.